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Etienne

Étienne logo in light purple lettering on a transparent background.
Chocolate handcrafted from the world’s best cacao beans delivering the same quality chocolate used by top professional pastry chefs to home bakers.

Baking Wafers

Red Guittard Organic Bittersweet Chocolate Baking Wafers package, 12 oz, with organic and certification labels displayed on the front.

Cocoa Powder

Guittard Organic Unsweetened Natural Cocoa Powder made with 100% cacao. Organic, Fairtrade Certified, and Non-GMO Project Verified baking cocoa in an 8 oz container.

Baking Bars

Guittard Unsweetened Chocolate baking bar made with 100% cacao. Fairtrade certified and Non-GMO Project Verified baking chocolate, 4 oz package.
Chunks of dark chocolate stacked vertically with glossy melted chocolate dripping over them.

Get Inspired

Chocolate pain au chocolat pastry cut in half to reveal a flaky, layered interior, stacked on top of a whole pastry with chocolate batons arranged beside it on a warm brown background.
Viennoiserie & Breakfast Pastries & Bread

Starter Bakery's Croissant

Close-up of unbaked laminated pastry dough wrapped around two chocolate batons
Viennoiserie & Breakfast Pastries & Bread

Croissant Dough

White mug filled with hot chocolate topped with cocoa powder and a toasted marshmallowands holding a small metal sifter above the cake.
Specialty Recipes

Reverse

Mocha Drink

Made with

Coucher du Soleil
Dark Chocolate - 72% Cacao

Chocolate tart topped with a toasted marshmallow as melted chocolate is drizzled over the top
Plated Desserts and Verrines

Chocolate

S'Mores Soufflé
Specialty Recipes

White Chocolate

Pistachio Spread

Made with

Soie Blanche
White Chocolate - 35% Cacao 

Frozen Desserts

Siracusa Lemon Ice Cream

& Sicilian Blood Orange Pop

Made with

Crème Française
White Chocolate - 31% Cacao

Three square chocolate confections with glossy brown tops and scattered dark flecks, arranged on a light surface.
Confections

Vanilla Sea Salt

Bon Bon

Made with

Éclipse du Soleil
Milk Chocolate - 41% Cacao

Stack of rich chocolate cookies with a crisp, crackled texture.
Cookies & Bars

Triple Chocolate

Cookies

Made with

L’Étoile Du Nord
Dark Chocolate - 64% Cacao

Glossy dome-shaped chocolate confection cut open to reveal a layered chocolate filling.
Confections

Strawberry Bouchee

Made with

Soleil d’Or
Milk Chocolate - 38% Cacao

Stacked gold-colored chocolate bars with a geometric pattern, with one bar broken open to reveal the chocolate center.
Confections

Siracusa Lemon

Hazelnut Tablet

Made with

Soleil d’Or
Milk Chocolate - 38% Cacao

Three square chocolate confections topped with small pieces of sea salt.

Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. 

Coffee Hazelnut

Bon Bon
Made With

Soleil d’Or
Milk Chocolate - 38% Cacao

Black-and-white close-up of chocolate being spread across a flat work surface with a spatula.”

Growing up in Issaquah, Washington, Donald credits much of his cooking career to his grandmother. The duo would watch The Galloping Gourmet and entranced by the flipping, stirring, and sautéing, Wressell decided to become a chef. 

Chef Donald Wressell

“Portrait of a person wearing glasses and a black chef coat, standing with arms crossed.

The Chocolate Studio

The Guittard Chocolate Studio hosts hands-on workshops with prominent chefs, chocolatiers and bakers for a unique opportunity to learn new skills, finesse techniques and expand on your chocolate knowledge.

Workshops

See All
Close-up of dome-shaped chocolates with a reflective gold finish, arranged on a white surface.

In Person

Mastering Molded & Enrobed Bon Bons: A Two-Day Intensive

Join us at the Guittard Chocolate Studio in LA for a two-day intensive on molded and enrobed bon bons.
Chocolate dessert topped with toasted pastry, chocolate pieces, and scoops of speckled cream, finished with a decorative crisp

In Person

Pushing the Boundaries of a Single Foundational Element in Patisserie

Join us at the Guittard Chocolate Studio in LA on September 14th and 15th to learn the art of creative constraint. This class bridges artistry and practicality, demonstrating how limitations can lead to innovation.
Close-up of a sliced chocolate bread loaf showing an airy, open crumb with pockets of melted chocolate throughout.

In Person

Panettone Masterclass

Join us at the Guittard Chocolate Studio in LA on October 4th through 6th for a three-day masterclass on panettone, taught by world renowned expert Massimiliano Liberatore.
Glossy dome-shaped chocolate confection cut open to reveal a layered chocolate filling.

In Person

Mastering Molded & Enrobed Bon Bons: A Two-Day Intensive

Join us at the Guittard Chocolate Studio in LA on July 12th and 13th for a two-day intensive on molded and enrobed bon bons.
Close-up of a sliced laminated pastry showing flaky, airy layers with pieces of chocolate throughout.

In Person

Mastering Layered & Enriched Doughs

Take your pastry production to the next level in this two-day intensive focused on laminated and enriched dough systems.
Three round chocolate confections with raised nut shapes and delicate gold flecks on top, arranged against a light background.

In Person

Chocolate Snack Bars

Elevate your chocolate skills from fundamentals to finished chocolate snack bars at the Guittard Chocolate Studio.

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